One of my shortcuts when making yeast rolls and breads is to heat the liquid, Milk, water or potato water. Then I melt the butter in the hot liquid Since the liquid is too hot for yeast, I add enough flour to the liquid to cool it Down. When the mixture is cool enough, lukewarm by feel, I add the yeast dissolved in a little water and beaten eggs. Then I add the remaining flour. I measure out the flour the recipe calls for but add what makes the dough feel Right. My rolls are always soft and the rolls are good the next day especially When heated briefly. Be careful! Do not overbake rolls. Use an instant read thermometer to test doneness

• Reply